prikaz prve stranice dokumenta Optimiranje proizvodnje čajnog peciva bez glutena na bazi rižinog brašna i kukuruznog škroba
  Download
PDF 1.31 MB
master's thesis
Optimiranje proizvodnje čajnog peciva bez glutena na bazi rižinog brašna i kukuruznog škroba
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:654608
Begić, Matea
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Begić, M. (2023). Optimiranje proizvodnje čajnog peciva bez glutena na bazi rižinog brašna i kukuruznog škroba (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:654608

Begić, Matea. "Optimiranje proizvodnje čajnog peciva bez glutena na bazi rižinog brašna i kukuruznog škroba." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:654608

Begić, Matea. "Optimiranje proizvodnje čajnog peciva bez glutena na bazi rižinog brašna i kukuruznog škroba." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:654608

Begić, M. (2023). 'Optimiranje proizvodnje čajnog peciva bez glutena na bazi rižinog brašna i kukuruznog škroba', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:654608

Begić M. Optimiranje proizvodnje čajnog peciva bez glutena na bazi rižinog brašna i kukuruznog škroba [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:654608

M. Begić, "Optimiranje proizvodnje čajnog peciva bez glutena na bazi rižinog brašna i kukuruznog škroba", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:654608

Metadata
TitleOptimiranje proizvodnje čajnog peciva bez glutena na bazi rižinog brašna i kukuruznog škroba
Title (english)Optimization of Gluten-Free Biscuits Prepared from Rice Flour and Corn Starch
AuthorMatea Begić
MentorMarko Jukić (mentor)
MentorAna Šušak (pomoć pri izradi, neposredni voditelj)
Committee memberDaliborka Koceva Komlenić (predsjednik povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
Committee memberAna Bucić-Kojić (član povjerenstva)
Committee memberMirela Planinić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2023-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Zadatak ovog rada bio je ispitati utjecaj dodatka različitih omjera rižinog brašna i kukuruznog škroba (60:40, 80:20, 100:0), kao i dodatka ksantan gume (0, 2 i 4 %) na kvalitetu čajnog peciva bez glutena. Prema planu pokusa provedena su laboratorijskih pečenja nakon čega su određena su kvalitativna svojstva čajnog peciva bez glutena. Ispitivanje kvalitete dobivenih uzoraka uključivalo je analizu teksture, određivanje dimenzija čajnog peciva i boje u CIELab, kao i udjela i aktiviteta vode te senzorsku ocjenu uz upotrebu hedonističke skale u 9 stupnjeva. Rezultati istraživanja su pokazali da je ksantan guma imala pozitivan utjecaj na teksturu bezglutenskog čajnog peciva, ali prekomjernim dodatkom se smanjivala njihova širina. Kako bi se smanjila lomljivost čajnog peciva rižinom brašnu je potrebno dodati određenu količinu kukuruznog škroba. Boja čajnog peciva uz veći dodatak ksantana i rižinog brašna postajala je nešto tamnija, ali i poželjnija pri senzorskoj ocjeni dok je umjereni dodatak ksantan gume i kukuruznog škroba imao pozitivan utjecaj na ukupnu senzorsku ocjenu. Upotrebom metode odzivnih površina (engl. Response Surface Methodology, RSM) optimirana je receptura za proizvodnju čajnog peciva bez glutena koja sadrži 78,9 % rižinog brašna, 21,1 % kukuruznog škroba te 1,6 % ksantan gume.
Abstract (english)
The objective of this study was to investigate the effects of adding different ratios of rice flour and corn starch (60:40, 80:20, 100:0) and of adding xanthan gum (0, 2, and 4%) on the quality of gluten-free cookies. According to the experimental plan, test baking was carried out, followed by the determination of the qualitative characteristics of the gluten-free cookies. Quality evaluation of the obtained samples included texture analysis, measurement of the dimensions and colour of the cookies in CIELab, and determination of water content and activity, along with sensory evaluation using a 9-point hedonic scale. The results showed that xanthan gum had a positive effect on the texture of gluten-free cookies, but excessive addition reduced the width of the cookies. To reduce the fracturability of the cookies, a certain amount of corn starch should be added to the rice flour. The colour of the cookies was slightly darker with higher addition of xanthan gum and rice flour, which was desirable in sensory evaluation, while moderate addition of xanthan gum and corn starch had a positive effect on the overall sensory evaluation. The response surface methodology (RSM) was used to optimize a recipe for the production of gluten-free cookies consisting of 78.9% rice flour, 21.1% corn starch and 1.6% xanthan gum.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:654608
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) icon
Created on2023-10-04 11:19:41